Japanese Udon - Tofu Soup
When I am down with cold or fever, I generally resort to a set of recipes that clears my nose. These recipes are easy on stomach, but not light on flavour; meant to kick start our system with a spicy jolt. Like spicy tomato soup/rasam, Pepper-cumin-garlic rasam, and now miso soup.
My love for miso is not new. Mellow, but salty, miso makes a great soup. The broth is infused with spicy ginger and fragrant lemongrass and the noodles and tofu are let to soak up the flavour. I made up this recipe according to my tastes; feel free to modify it by adding mushrooms or mixed vegetables.
IngredientsSilken tofu – ¾ cup, cubedDried or frozen udon noodles – 8 oz
White miso – 2 tbsp
Better Than Bouillon – 1tbsp
Ginger – 4 thinly sliced rounds
Lemongrass – 2, sliced, soft light green parts only
Green chilli – 1 (optional)
Scallions – 1, thinly slicedShredded ginger for serving (optional)Method
Boil 4 cups of water with miso, bouillon, ginger, lemongrass and chilli for about 5 minutes. When the flavors have infused well, remove and strain. Transfer the stock back to the sauce pan and bring to a boil. Add udon noodles and cook in the miso broth. When the noodles are almost cooked, add tofu cubes and allow the soup to gently simmer, for about a minute. Let the noodles to cook thoroughly. Ladle onto bowls and serve hot topped with scallions and shredded ginger on the side.
Tofu is a good vegan source of calcium. Japanese udon-tofu soup is my entry to Beautiful Bones, hosted by Susan of Food Blogga. Its an event focused on bringing awareness about osteoporosis.
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